Nutritional Facts

Directions

Cut brisket in half and place in a 5-qt. slow cooker. Combine chili sauce, cola and soup mix; pour over brisket. Cover and cook on low for 6-7 hours or until meat is tender.

Remove meat to a serving platter and keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with gravy.Yield: 7 servings (2 cups gravy).

Editor's Note: This is a fresh beef brisket, not corned beef.

Originally published as Tangy Beef Brisket in Simple & Delicious
June/July 2010, p63